ABSTRACT
composition of the paneer. Due to the use of stabilizers, moisture retention, fat, FDM and acidity
were increased. Within the particular stabilizer group, in general, positive correlation was observed
between yield and stabilizer level. The differences in sensory score for these quality attributes
due to different treatments were highly significant. Use of Bhendi gum at 0.45 per cent level,
yields the paneer of desirable quality at comparatively lower cost
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